Parsnips — a quintessential cold-weather vegetable — are like carrots, only white and sweeter,
characteristically starchy with a hint of citrus.

Like many other examples of the tastiest foodstuffs, they were once considered a staple among
the poor in Italy and elsewhere in Europe.

Then, when the potato came from the New World and was disseminated throughout the Continent,
parsnips fell out of favor. For centuries, they were used almost exclusively as animal feed.

Parsnips are complex in flavor, remarkably versatile and easily cooked.Their earthiness works
well when braised or roasted, or used in broths and soups.

I like to slice parsnips thinly and cook them with rendered pancetta for a simultaneously crisp
and toothsome pasta sauce.Rather than being crisped like potato chips, the slivers should be cooked
completely and tossed with spaghetti and a few ladles of pasta water.

I even serve parsnips instead of mashed potatoes as a side dish to roasted chicken, adding yams
and Yukon Gold potatoes.The combination of parsnips and sweet potatoes creates the perfect
balance.